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Filo chicken rolls

  • 0:10 Prep
  • 0:35 Cook
  • Makes 12


  • 400g chicken thigh fillets, trimmed of fat
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons fresh lemon juice or lime juice
  • 30 whole green beans, topped, tailed
  • 12 sheets filo pastry
  • 1 tablespoon olive oil


  • 1
    Place the chicken thigh filets, vegetable oil, soy sauce, brown sugar and lemon or lime juice in a frying pan. Cover and cook over low heat, turning the thighs once during cooking, for 12 minutes or until chicken is just cooked through. Cool. Chop the chicken into small pieces and combine with any pan juices. Cut 6 of the beans in half lengthways.
  • 2
    Preheat oven to 180°C. Cover a baking tray with non-stick baking paper. Lay the sheets of filo flat on a work bench, cover with a clean tea towel and then a damp tea towel to prevent the filo from drying out. Fold 1 sheet of filo in half widthways and brush the edges lightly with water. Place a twelfth of the chicken mixture along the edge of a narrow side. Top chicken with 2 whole beans and 1 half bean and roll up, tucking in the ends of the pastry. Place the roll seam-side down on the baking tray. Brush lightly with olive oil. Repeat with the remaining filo, chicken, beans and olive oil to make 12 rolls in total. Bake in preheated oven for 20 minutes or until golden. Allow to cool for 5-10 minutes before serving warm. Serve whole or cut into halves.

Source: taste.com.au


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